My OnlyPans Debut - NatterStack Buttermilk Pancakes

It’s day 1 of 31 on our lockdown journey, and welcome to my OnlyPans debut. Where I create sensual dishes full of hot pans, steamy oil, and spicy whiskey. And is there a better way to start than with these NatterStacked Pancakes?

Whiskey and Pancakes, I hear you say? You “batter” believe it!

These pancakes take the meaning of “boozy brunch” to a whole new level. These indulgent whiskey & buttermilk pancakes, are slathered in a rich and buttery blueberry whiskey sauce, to leave you on a path of ascendancy to the heavens. Possibly after a triple bypass, but they taste great too!

Ingredients

- 408g all-purpose flour

- 100g of sugar

- 58g baking powder

- 1/4 teaspoon of salt

- 180ml of Irish whiskey

- 4 eggs

- 480ml of buttermilk

- 15ml vanilla extract

- 240ml golden syrup

- 42g of butter

- 1/2 tsp of ground cinnamon

- 380g blueberries

Step 1

- Stir the flour, sugar, baking powder, and salt in a bowl.

- In a separate bowl, whisk bourbon, eggs, buttermilk, and vanilla.

- Add them together and rest for 15 minutes. The longer it rests, the richer the flavor of whiskey will be. I left it overnight.

Step 2

- Place the butter, syrup, and cinnamon in a pan and bring to a simmer.

- Add the whiskey and simmer for 30 seconds.

- Add the blueberries and simmer for another couple of minutes.

- Squash the blueberries and allow the syrup to cool.

Step 3

- Add butter to a pan and fill a ladle with the pancake batter.

- Wait until bubbles form all over the pancake and edges begin to firm.

- With a soft spatula, gently caress the edges of the batter, easing it, and slide it underneath in a quick motion.

- Flip it over and change sides.

Step 4

- Drizzle and devour.